;.  DEPARTMENT  OF  AGRICU,TURE 

BUREAU  OF  ANIMAL  INDUSTRY.— BL'LLHTIN  No. 


A.   D.  MELVIN.   CHIEF  OK  BUREAU. 


.NVESTIGATIONS  IN  THE  MANUFACTURE 
AND  STORAGE  OF  BUTTER. 


I— THE  KEEPING  QUALITIES  OF  BUTTER  MADE  UNDER 

DIFFERENT  CONDITIONS  AND  STORED  AT 

DIFFERENT  TEMPERATURES. 

BY 

C.  E.  GRAY. 

. 

Da  in'  Expert  in  Charge  of  flutter  /n;-e-*,li£ations,  />airy  Dii'ision, 
Jin  trail  of  Animal  Industry. 

WITH  REMARKS  ON  THE  SCORING  OF  THE  BUTTER. 

BY 

(',.  L:  M-  KAY. 

of  Dairying,  AT«/  State  College. 


. 


WASHINGTON: 

I-.OVI  KN.MI  N  I     I'kIN  I  IS«;    OFFICE 


,N  OF  THE  BUREAU  OF  ANIMAL  INDUSTRY. 


__  A.  M.  FARI:IN<,TUN. 

i.  ft  iff  Cleric;  E.  B.  JOM>. 

IJ>.  II.  WEBSTER,  chief;  CLARENCE  B.  LANE,  assistant  chief. 
Iiix]t<r(ii>n  D'li-lx'mn:  RICE  J'.  STEDDOM,  chief;   MORIMS  WOODEN,  assistant  chief. 
(Jt«n-<iiitini'  lUri-finu:  RICHARD  W.  HICKMAN,  chief. 

GEORGE  M.  ROMMEL. 
JAMKS  M.  PICKKXS. 
Artlxt:  W.  S.  D.  HAIXES. 

.-  BEATRICE  C.  OBERLY. 

LABORATORIES. 

I>ii-!.<iini:  MARION  DORSET,  chief. 

<i:  JOHX  R.  MOHLER,  chief. 
Zoological  Dirision:  BRAYTOX  H.  RANSOM,  scientific  assistant  in  charge. 

E X PERIM ENT    ST  A TIO N. 

E.  C.  SCHROEDER,  superintendent;   W.  K.  COTTON,  assistant. 

MEAT    INSPECTION. 

InxjH'cttjn?  iii  charge. 

Austin,  Minn.— Dr.  M.  O.  Anderson,  care  Geo.  A.  Milwaukee,  Wis.— Dr.  A.  E.   Behnke    room  432 

Hormel  A:  Oo.  Federal  Building. 

Baltimore,  Md.— Dr.  H.  A.  Hedrick,  215  St.  Paul  Nashville,  Tenn.— Dr.  W.  B.  Lincoln,  care  Ten- 
nessee Packing  and  Provision  Company. 

Blooinington,  111.— Dr.  Frederick  Braginton,  care  National  Stock  Yards,  111.— Dr.  J.  B  Clancv 

Continental  Packing  Company.  Nebraska  City.  Nebr.— Dr.  W  H  Gibl>-  care  Mor- 

Boston.  Mass.— Dr.  J.  F.  Ryder.  141  Milk  street.  ton-Gregson  Companv. 


Boston.  Mass.— Dr.  J.  F.  Ryder.  141  Milk  street. 
Brightwood,    Mass.— Dr.    W.     J.     Murphy,    care 

Springfield  Provision  Company. 
Buffalo.  N.  Y.— Dr.  B.  P.  Wende"  Live  Stock  Ex- 
change Building,  East  Buffalo. 
(Ydur  Kapids,  Iowa.— Dr.  T.  A.  Shipley,  care  T. 

M.  Sinclair  &  Co. 

Chicago,  111.— Dr.  S.  E.   Bennett,  room  316  Ex- 
change Building.  Union  Stock  Yards. 
Cincinnati,  Ohio.— Dr.  A.  G.  G.  Richardson,  care 

Union  Stock  Yards. 

Cleveland,  Ohio.— Dr.  E.  P.  Schaffter.  care  Cleve- 
land Provision  Company. 
Davenport.  Io\va.— Dr.  E.  *L.  Bertram,  care  Henry 

Kohrs  Packing  Company. 
Denver,  Colo.— Dr.  W.   E.'  Howe,   care  Western 

Packing  Company. 
DesMoines,  Iowa.— Dr.A.B.  Morse,  careTheAgar 

Packing  Company. 
Detroit.  Mich.— Dr.'L.  K.  Green,  care  Hammond, 

Standish  &  Co. 
Eau  Claire.  Wis.— Dr.  G.  W.  Butler,  care  Drum- 

mond  Brothers. 
Fort  Worth,  Tex.— Dr.  A.  H.  Wallace,  care  Swift 

&  Co. 
Hntchinson.   Kans.— Dr.  J.    E.   Blackwell,   care 

Hutchinson  Packing  Company. 
Indianapolis,  Ind.— Dr.  N.  C.  Sorensen,  care  Kin- 

gan  tt  ( 'i  i. 
Jersey  City.  N.  J.— Dr.  Julius  Huelsen.  care  The 

Jersey  City  Stock  Yard  Company. 
Kansas  City,  Kans.— Dr.  L.   R.  Baker,  room  338 

Live  Stock  Exchange. 
Los  Angeles,  Cal.— Dr.  A.  E.  Rishel,  care  Cudahy 

Packing  Company. 
Louisville,  Ky.— Dr.  H.  H.  George,  507  Johnson 

street. 
Mankato,  Minn.— Dr.  H.  H.  Dell,  care  Macbeth  & 

Gardner. 
Marshall  town,  Iowa.— Dr.  J.  O.  F.   Price,  care 

Brittain  &  Co. 
Mason  City.  Iowa.— Dr.  Robert  Jay,  care  Jacob  E. 

Decker  i:  Sons. 


•egson  Company. 
Newark.  N.  J.— Dr.  Thomas  Castor,  care  Swift 

Co.,  Harrison  Station. 
New  Haven,  Conn.— Dr.  Albert  Long,  careSperrv 

&  Barnes. 
New  York,  N.  Y.— Dr.   H.  N.    Waller,   109   West 

Forty-second  street. 
Ottumwa,  Iowa.— Dr.  Joshua  Miller,  care  John 

Morrell  &  Co. 
Philadelphia.  Pa.— Dr.  C.  A.  Schaufler,  134  South 

nd  street. 
Pittsburg,    Pa.— Dr.    F.    W.    Ainsworth,    Union 

Stock  Yards. 
Portland,  Oreg.— Dr.  Clarence  Loveberry,  room 

402  Custom-house  (new). 
Quincy,   111.— Dr.   J.   S.   Kelly,    care   Blonier  & 

Michael  Co. 
St.  Louis,  Mo.— Dr.  J.  J.  Brougham,  care  Missouri 

Stock  Yards  Company. 
San  Diego,  Cal.— Dr.  Robert  Darling,  care  Charles 

S.  Hardy. 
San  Francisco,  Cal.— Dr.  George  S.  Baker.  Sixth 

and  Townsend  streets. 
Seattle,  Wash.— Dr.  O.  B.  Hess,  care  Frye-Bruhn 

Company. 
Sioux  City,  Iowa.— Dr.  G.  A.  Johnson.  Exchange 

Building. 
South  Omaha,  Nebr. — Dr. Don  C.  Aver,  Post-Office 

building. 

South  St.  Joseph,  Mo.— Dr.  George  Ditewig. 
South  St.  Paul,  Minn.— Dr.  F.  I).  Ketehum. 
Tacoma.  Was)). -Dr.  E.  C.  Joss,  care  Carstens 

Packing  Company. 
Topeka,  Kans.— Dr.  F.  L.  De  Wolf,  care  Charles 

Wolff  Packing  Company. 
Waterloo.  Iowa.— Dr.  T.  W.  Scott,  care  The  Rath 

Packing  Company. 
Wichita.  Kans.— Dr'.W.N.  Neil,  care  John  C'udnhy 

Company. 
Worcester!  Mass.— Dr.  E.  P.  Dowd,  care  White, 

Pevey  &  Dexter  Co. 


~ 


- 


[Continued  on  page  3  of  cover.] 


U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— BULLETIN  No.  84. 

A.  D.  MELV1N,  CHIEF  OF  BUMAU. 


INVESTIGATIONS  IN  THE  MANUFACTURE 
AND  STORAGE  OF  BUTTER. 


I.— THE  KEEPING  QUALITIES  OF  BUTTER  MADE  UNDER 

DIFFERENT  CONDITIONS  AND  STORED  AT 

DIFFERENT  TEMPERATURES. 

BY 

C.  E.  GRAY, 

Dairy  Expert  in  Charge  of  Butter  Investigations,  Dairy  Division, 
Bureau  of  Animal  Industry. 

WITH  REMARKS  ON  THE  SCORING  OF  THE  BUTTER. 

BY 

G.  L.  McKAY, 
Professor  of  Dairying,  Iowa  State  College. 


WASHINGTON: 

GOVERNMENT   PRINTING   OFFICE. 

1906. 


DAIRY    DIVISION. 


SCIENTIFIC    STAFF. 

Chief. 

ED.  H.  WEBSTER. 
Assistant  Chief,  in  charge  of  Market  Milk  Investigations. 

C.  B.  LANE. 
Butter  Investigations. 

C.  E.  GRAY,  chemist. 

L.  A.  ROGERS,  bacteriologist. 

Cheese  Investigations. 

C.  F.  DOANE,  in  charge. 

CHAS.  THOM,  mycologist. 

ARTHUR  W.  Dox,  chemist. 

T.  W.  ISSAJEFF,  expert  maker  European  varieties  of  cheese. 

Southern  Dairying. 

B.  H.  RAWL,  in  charge. 
DUNCAN  STUART,  assistant. 

Dairy  Buildings  Investigations. 
G.  H.  PARKS,  in  charge. 

INSPECTION   STAFF. 

Renovated  Butter  Factories. 
M.  W.  LANG,  423  Marine  Building,  Chicago,  in  charge. 

Renovated  Butter  Markets. 

LEVI  WELLS,  Laceyville,  Pa.,  in  charge. 

Inspectors. 

ROBERT  McADAM,  423  Marine  Building,  Chicago. 
W.  S.  SMARZO,  6  Harrison  street,  New  York. 
GEO.  M.  WHITAKER,  Washington,  D.  C. 
E.  A.  MCDONALD,  Seattle,  Wash. 


LETTER  OF  TRANSMITTAL. 


U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL,  INDUSTRY, 

Washington,  D.  C.,  April  19,  1906. 

SIB:  I  have  the  honor  to  transmit  herewith,  for  publication  as  a 
bulletin  of  this  Bureau,  a  report  of  certain  investigations  made  by  the 
Dairy  Division  in  the  manufacture  and  storage  of  butter.  This  rep- 
resents the  beginning  of  an  important  line  of  work,  which  has  been 
undertaken  with  the  object  of  giving  practical  assistance  to  the  butter 
trade. 

Respectfully, 

A.  D.  MELVIN, 

Chief  of  Bureau. 
Hon.  JAMES  WILSON, 

Secretary  of  Agriculture. 


INTRODUCTION. 


This  bulletin  is  the  first  of  a  series  to  be  issued  dealing  with  investi- 
gations in  the  manufacture  and  storage  of  butter,  a  line  of  work 
recently  taken  up  by  the  Dairy  Division.  Every  step  in  the  making 
and  storage  of  butter  is  so  intimately  connected  with  every  other  step 
that  the  work  of  the  experts  assigned  to  these  studies  is  never  com- 
plete at  any  stage,  but  the  results  will  be  published  from  time  to  time 
as  facts  enough  are  gathered  to  warrant  publication.  The  reports  of 
this  work  will  appear  under  the  general  title  of  "  Investigations  in  the 
Manufacture  and  Storage  of  Butter,"  with  such  subtitles  as  will  indi- 
cate the  particular  line  or  phase  of  work  discussed  in  each  bulletin. 

The  present  number  treats  of  the  keeping  qualities  of  butter  made 
under  different  conditions  and  stored  at  different  temperatures.  The 
plan  of  this  investigation  is  to  study  the  keeping  qualities  of  butter — 

(1)  As  affected  by  temperature  of  storing. 

(2)  As  affected  by  pasteurization  of  cream. 

(3)  As  affected  by  salting. 

(4)  As  affected  by  package  in  which  it  is  stored,  as  (a)  tubs,  and  (i) 
cans  so-called  hermetically  sealed. 

(5)  As  affected  by  air  in  the  package,  as  in  (a)  cans  full,  and  (b)  cans 
partially  full. 

This  work  was  outlined  by  Mr.  C.  E.  Gray,  dairy  expert  in  the 
Dairy  Division,  and  i.s  being  carried  out  under  his  supervision.  This 
report  gives  the  results  of  the  first  season's  work  (1905-6).  The 
experiments  are  being  continued,  and  such  portions  of  the  work  as 
may  seem  to  be  incomplete  or  inconclusive  arc  already  in  process  of 
repeating.  It  is  thought  advisable  to  make  this  preliminary  report  tit 
this  time,  however,  so  that  persons  storing  butter  may  have  during 
the  coming  season  the  results  thus  far  obtained,  and  any  advantages 
that  may  be  derived  from  them. 

The  butter  used  in  these  experiments  was  made  by  Mr.  Gray,  some 
at  Topeka,  Kans.,  and  .some  at  Monticello,  Iowa,  and  was  stored  in 
special  rooms  built  and  equipped  for  the  Dairy  Division  in  Chicago, 
111.,  by  Messrs.  A.  Booth  &  Co. 

5 


6  INTBODUCTION. 

The  Iowa  Agricultural  Experiment  Station  participated  in  the  work 
by  furnishing  the  services  of  Prof.  G.  L.  McKay  as  expert  in  scoring 
the  butter.  He  was  assisted  by  Mr.  P.  H.  Kieffer,  assistant  dairy 
commissioner  of  Iowa.  Their  excellent  judgment  of  the  quality  of 
butter  has  added  materially  to  the  completeness  and  value  of  the  work. 
Professor  McKay's  statement  concerning  the  scoring  follows  Mr.  Gray's 
report  of  the  test. 

ED.  H.  WEBSTER, 
Chief  of  the  Dairy  Division. 


CONTENTS. 


Pa«e. 

Making  the  butter 9 

Packing 11 

Storage 11 

Scoring 11 

Effect  of  sal t 16 

Keeping  qualities  of  butter  in  full  cans  and  tube 18 

Effect  of  air  in  cans 19 

Effect  of  storage  temperatures 20 

Keeping  qualities  after  removal  from  storage 20 

Summary 22 

Remarks  on  the  scoring  of  the  butter 23 

7 


INVESTIGATIONS  IN  THE  MANUFACTURE  AND  STORAGE 

OF  BUTTER. 


THE  KEEPING  QUALITIES  OF  BUTTER  MADE  UNDER  DIFFERENT  CON- 
DITIONS AND  STORED  AT  DIFFERENT  TEMPERATURES. 

By  C.  E.  GRAY. 
MAKING   THE    BUTTER. 

As  shown  in  Table  I,  all  butter  used  in  this  investigation  was  pre- 
pared from  five  lots  of  cream,  each  lot  containing  enough  butter  fat  to 
make  about  1,200  pounds  of  butter,  or  two  churnings.  The  quality  of 
the  cream  in  lots  1,  2,  and  3  was  about  the  same,  all  being  sour.  The 
quality  of  lots  4  and  5  was  good,  the  cream  being  perfectly  sweet. 
The  cream  in  lot  5  was  the  better  of  the  two,  having  been  received  at 
the  creamery  on  the  same  day  it  was  separated.  Each  of  lots  1,  2,  and 
3  was  mixed  thoroughly  in  a  vat,  then  divided  into  two  parts  about 
equally,  one  part  being  marked  A  and  the  other  B,  as  shown  in  the 
table.  There  being  in  the  creamery  no  vats  of  sufficient  capacity  to 
hold  either  lots  4  or  5,  the  cans  of  cream  in  each  lot  were  divided  into 
two  parts,  which  were  also  marked  A  and  B,  respectively.  The  parts 
from  each  lot  marked  A  were  not  pasteurized;  the  parts  marked  B 
were  pasteurized. 

Each  churning  after  washing  was  salted  to  contain  a  low  percentage 
of  salt,  and  worked  about  the  usual  number  of  revolutions.  Half  of 
each  churning  was  then  removed  from  the  churn  and  packed.  To  the 
parts  remaining  in  the  churn  more  salt  was  added  and  the  butter  was 
worked  just  enough  to  incorporate  the  salt  evenly.  This  method  of 
procedure  gave  from  each  lot  of  cream  one  churning  of  butter  from 
unpasteurized  cream  and  one  churning  from  pasteurized  cream,  one- 
half  of  each  churning  with  a  low  percentage  of  salt  and  the  other  half 
with  a  higher  percentage  of  salt. 

The  system  used  in  marking  gave  to  each  kind  of  butter  three  sym- 
bols, the  first  (1,  2,  3,  4,  or  5)  denoting  the  lot  of  cream  from  which 
the  butter  was  made,  the  second  (A  or  B)  whether  the  cream  was  unpas- 
teurized  or  pasteurized,  and  the  third  (L  or  II)  whether  the  butter 
contained  a  low  or  high  percentage  of  salt.  For  example,  1  A  L  would 
indicate  the  butter  from  the  first  lot  of  cream,  unpasteurized,  and 
lightly  salted;  1  A  II,  from  first  lot  of  cream,  un pasteurized,  heavily 
salted;  1  B  II,  from  first  lot  of  cream,  ]>astpurized,  heavily  salted; 
1  B  L,  from  first  lot  of  cream,  pasteurized,  lightly  salted;  2  A  L,  from 
second  lot  of  cream,  unpasteurized,  lightly  salted,  etc. 

9 
28044—  No.  84—06 2 


10 


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MANUFACTURE    AND   STORAGE    OF    BUTTER.  11 

PACKING. 

The  tubs  in  which  the  butter  was  packed  were  of  spruce,  all  being 
thoroughly  steamed  and  paraffined  inside  before  packing.  Tubs  of  20 
pounds  capacity  were  used  in  packing  butter  from  lots  1, 2,  and  3,  and 
tubs  of  25  pounds  capacity  in  packing  butter  from  lots  4  and  5.  All 
cans  were  made  of  the  best  quality  qf  tin.  Cans  of  the  so-called  3-pound 
capacity,  however  (those  in  which  butter  from  lots  1,  2,  and  3  was 
packed),  when  full  held  3i  pounds.  Cans  in  which  butter  from  lots  4 
and  5  was  packed  held  when  full  exactly  3  pounds. 

From  each  kind  of  butter  made  from  lots  of  cream  1,  2,  and  3  there 
were  packed  9  tubs,  holding  20  pounds  each;  12  cans,  3i  pounds  each; 
12  cans  partly  full,  3  pounds  each;  12  cans  partly  full,  2£  pounds  each; 
and  from  each  kind  of  butter  from  lots  4  and  5  there  were  packed  9 
tubs  of  25  pounds  each,  12  cans  of  3  pounds  each,  and  12  cans  partly 
full,  2£  pounds  each,  making  in  all  180  tubs,  containing  3,9t>0  pounds, 
624  cans,  containing  1,788  pounds,  a  total  of  5,748  pounds  of  butter. 
Cans,  partly  full  were  used  to  note  the  effect  of  air  on  the  keeping 
qualities  of  the  butter. 

STORAGE. 

The  butter  from  lots  of  cream  1,  2,  and  3  was  held  at  a  temperature 
of  +  32°  F.  from  July  2  until  July  18,  when  it  was  shipped  by  refrige- 
rator freight  to  the  storage  rooms,  where  it  arrived  in  good  condition 
without  having  become  warm.  The  butter  from  lots  4  and  5  was  held  at 
a  temperature  of  about  40°  F.  from  July  11  until  July  20,  when  it  was 
shipped  by  refrigerator  freight  to  the  storage  rooms,  arriving  July  21 
and  being  placed  in  storage  July  22. 

Four  different  storage  rooms  were  used,  one  held  at  — 10°  F.,  a  sec- 
ond at  +  10°  F. ,  a  third  at  +  32°  F. ,  and  a  vestibule  having  a  variable  tem- 
perature. The  records,  as  kept  by  recording  thermometers,  indicate 
that  there  was  very  little  variation  in  the  temperatures  of  the  first  three 
rooms.  A  recording  thermometer  in  the  vestibule  shows  variations 
of  temperature  from  20°  to  65°  F.  However,  the  greater  part  of  the 
time  the  temperature  was  between  30°  and  50C  F. 

Three  tubs,  3  full  cans,  and  3  partly  full  cans  from  each  kind  of  butter 
were  placed  in  the  room  at  —10°  F.,  the  same  kind  and  number  of  pack- 
ages in  the  room  at  4- 10°  F.,  and  the  same  in  the  room  at  +32°  F.  Cans 
similar  to  those  placed  in  the  other  rooms,  but  no  tubs,  were  stored  in 
the  vestibule.  The  object  in  storing  triplicate  packages  at  each  tem- 
perature was  to  furnish  butter  for  the  three  scorings. 

BOOKING. 

The  butter  was  scored  by  Prof.  G.  L.  McKay,  professor  of  dairy- 
ing at  the  Iowa  State  College,  and  Mr.  1*.  II.  KiotFor,  assistant  dairy 
commissioner  of  Iowa.  The  first  scoring  was  made  on  July  22,  just 


12 


BUREAU    OF    ANIMAL    INDUSTRY. 


before  the  butter  was  placed  in  the  storage  room.  At  that  time  only 
one  tub  of  each  kind  of  butter  was  examined,  it  being  assumed  that 
the  quality  of  each  kind  in  all  packages  at  that  time  was  the  same,  the 
butter  having  been  held  only  a  short  time  and  at  low  temperatures. 
The  second  scoring  was  made  December  21  and  22,  1905,  after  the 
butter  had  been  in  storage  five  months.  The  butter  scored  at  this 
time  was  removed  December  18, 190£,  from  the  rooms  at  —10°,  +10°, 
and  +32°  F.  and  placed  in  the  vestibule,  the  temperature  of  the  vestibule 
at  the  time  of  scoring  being  50°  and  55°  F.  The  third  scor  jng  was  made 
March  22  and  23,  1906,  after  the  butter  had  been  in  storage  eight 
months.  The  butter  scored  at  this  time  was  removed  from  storage  in 
Chicago  March  20,  1906,  and  shipped  by  refrigerator  freight  to  the 
Iowa  Experiment  Station,  Ames,  Iowa,  where  it  was  examined,  as 
stated,  on  March  22  and  23, 1906. 

All  scores  made  at  the  times  above  stated,  with  comments  as  to  the 
quality  and  condition  of  the  butter  at  each  scoring,  are  given  in 
Tables  II,  III,  IV,  V,  and  VI. 

TABLE  II. — Scores  of  all  butter  made  from  cream  of  lot  No.  1,  with  remarks  as  to  flavor. 


Scored 
July22, 
1905, 
before 
storing. 

Stored  at 
-10°F. 

Stored  at 
+10°  F. 

Stored  at 
+32°  F. 

Stored  at 
variable  tem- 
peratures. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

1  A  L,  containing  1.02  per 
cent  salt: 
Tubs  and  cans 

a88 

Tubs,  20  pounds  

693 
93? 
93$ 
9H 

90* 
88 
88 
85 

o92£ 
93i 
93 
91 

90 
90 
90 

85 

a90 
91 

90* 
88* 

86 

<*88* 
88 
86 

Cans,  full,  3i  pounds  .  .  . 

«80 
077 
72 

/80 
/80 
80 

Cans,  3  pounds  

Cans,  2*  pounds  

1  A  H,  containing  3.20  per 
cent  salt: 
Tubs  and  cans    

h  89 

Tubs,  20  pounds  

90 
91* 
91 

88 

088 
90 
89* 
85 

c89$ 
92 

ni 

89* 

*86 
89 
88f 
84 

h  85 
90 
89* 
84 

JM. 
88 
87 
84 

Cans,  full,  3y  pounds  .  .  . 

«S6 
e82 
«8G 

87 
87 
80 

Cans,  3  pounds  

Cans,  2*  pounds  

1  B  L,  containing  1.10  per 
cent  salt: 
Tubs  and  cans  

c9l 

Tubs,  20  pounds  

93 
92* 
821 

"91 

*9i* 

90* 
90i 

87 

92 
92 
91f 
91 

fc91i 
/87 
87 
84 

89 
90 
89i 
88 

Z88 
/90 
90 
89 

Cans,  full,  3y  pounds  .  .  . 

/80 
78 
77 

»»80 
««80 
»«80 

Cans,  8  pounds  ...  . 

Cans,  2?  pounds  

1  B  H,  containing  2.87  per 
cent  salt: 
Tubs  and  cans  

c91 

Tubs,  20  pounds  

o90* 
91* 
M| 

88* 

P87 
89 
88 
87 

90 
91 
911 

89 

P87 
83 
88 

82 

88 
89* 
89 
86 

P87 
690 
89 

87 

Cans,  full,  3j  pounds  

/80 
/78 
/73 

^>83 
J>82 
P82 

Cans,  3  pounds  

Cans,  2i  pounds  

a  Very  unclean;  fishy;  decided  old  cream  flavor. 

6  Trace  fishy. 

f  Fishy. 

d  Cheesy  and  tallowy. 

«  Rancid. 

/  Cheesy. 


0  Rancid  and  sour. 
h  Salt  mackerel. 

1  Fishy;  old  cream. 
J  Fishy;  very  poor, 
fc  Slightly  cheesy. 


l  Old  and  stale, 
m  Very  cheesy. 
"Turpentine;  old. 
o  Not  clean;  old  cream. 
p  Stale;  old  cream. 


MANUFACTURE    AND    STORAGE    OF    BUTTER. 


13 


TABLE  III. — Scores  of  all  butler  made  from  cream  of  lot  No.  2,  ivith  remarks  as  to  flavor. 


Scored 
JulyZZ, 
1905, 
before 
storing. 

Stored  at 
-10°  P. 

Stored  at 
+10°  F. 

Stored  at 
+32°  F. 

Stored  at 
variable  tem- 
peratures. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

2  A  L,  containing  2  per  cent 
salt: 
Tubs  and  cans  

"'JlJ 

Tubs,  20  pounds  

921 
93 
921 
H| 

689 
90 
90 
82 

c89 
92 
91* 
89 

689 

«89 
«89 
«87 

<*91 
92 
91* 
90 

688 
90 
90 
80 

Cans,  full,  3i  pounds  

/90 
/891 
/87 

084 
84 
084 

Cans,  3  pounds  

Cans,  -,  pounds  

2  A  H,  containing  3.16  per 
cent  salt: 
Tubs  and  cans  

"891 

Tubs,  20  pounds  

<91 
91 
90 
87 

^89 
m87i 
87 
80 

<90 
91 
90 
87 

fc'ssi 

82 
82 
78 

89 
90 
89 

86 

<84 
1881 
881 
70 

Cans,  fulC  3i  pounds  

/89 
/88 
/87 

"86 
84 
84 

Cans,  3  pounds  

Cans,  2J  pounds  

2  B  L,  containing  1.52  per 
cent  salt: 
Tubs  and  cans    

»1* 

Tubs,  20  pounds  

o91 
91 
90 
891 

im 

fc89 
JM 
84 

ifoi 

901 
90 
•  88 

P88 
088 
88 
82 

488 
90 
90 
86 

482 
<89 
84 
84 

Cans,  fulC  3i  pounds  .  .  . 

88 
86 
85 

r86 
86 
84 

Cans,  3  pounds  

Cans,  21  pounds  

2  B  H,  containing  3.28  per 
cent  salt: 
Tubs  and  cans  

<89 

Tubs  20  pounds 

89 
90 
H| 

88 

8iT 
JS6 
85 
80 

~<87i 
"89 
89 
87 

85 
85 
841 
83 

k*H 

88 
871 
86 

80 
87 
87 

84 

Cans  full,  8J  pounds    .. 

86 
85 
82 

86 
86 
80 

Cans,  3  pounds  

Cans,  2J  pounds  

a  Slightly  unclean. 

6  Old  cream;  cheesy. 

c  Very  fishy. 

d  Turpentine. 

«  Cheesy. 

/  Rancid. 

a  Very  cheesy. 

*  Pronounced  fishy;  undesir- 
able; unclean;  turpentine 
flavor. 


<  Fishy. 
J  Fishy;  old. 
fcOily;  fishy. 
I  Oily. 

««Oily;  fishy;  old. 
"  Stale;  old  cream. 
o  Trace  fishy. 
pOily;  trace  fishy. 
4 Rancid;  trace  fishy. 
••Rancid;  stale;  cheesy. 


•  Rancid;  turpentine. 

'  Strong,  fishy;  unclean  flavor;  old 

cream;  dirty  can  flavor. 
u  Very  metallic. 


14 


BUKEAU    OF    ANIMAL    IN.DUSTKY. 


TABLK  IV. — Scores  of  all  butter  made  from  cream  of  lot  No.  3,  with  remarks  as  to  flavor. 


Scored 
July  22, 
1905, 
before 
storing. 

Stored  at 
-10°  F. 

Stored  at 
+10°  F. 

Stored  at 
+32°  F. 

Stored  at 
variable  tem- 
peratures. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  21, 
1905. 

Scored 
Mar.  22, 
1906. 

SAL,  containing  1.78  per 
cent  salt: 
Tubs  and  cans  

89 

Tubs,  20  pounds  

92 

924 
92 
89 

088 
/83 
83 
87 

92 
92 
91 

082* 
''80 
A78 

91  " 
91 
91 

e84 
/87 
/87 
/87 

Cans  full,  3j  pounds  .  .  . 

89 
88 
87 

/88 
/88 
/88 

Cans,  3  pounds  

Cans,  24  pounds  

3  A  H,  containing  4.83  per 
cent  salt: 
Tubs  and  cans  

<* 

Tubs  20  pounds  

.788 
fc84 

*87 
86 

90 
89 

84 

86 
A  78 

J84 
87 
864 
82 

J78 
J'86 
87 
88 

Cans,  full,  SJ  pounds  .  .  . 

85 
82 

m&6 
"82 
"76 

Cans  3  pounds        .  . 

Cans  24  pounds  

3  B  L,  containing  1.51  per 
cent  salt: 
Tubs  and  cans  

o89 

Tubs  20  pounds 

924 
92 
92 

9894 

87 
87 
87 
80 

92 
914 
914 
90 

88 
/87 
/87 
/84 

91 
90 
90 
89 

84 
e86 

Cans,  full,  34  pounds  

J389 
88 
86 

/85 
/85 
/85 

Cans,  3  pounds     

Cans,  24  pounds  

3  B  H,  containing  3.72  per 
cent  salt: 

r89 

Tubs  20  pounds 

88 
88 
84 

a-  »  »•  a- 
oooooooo 
Si<5t<Si5\ 

86 
87 
87 
86 

Hi 

82 
85 
85 
82 

84 

»84 
82 

Cans  full  3  j  pounds  ... 

86 

86 
84 

288 
86 
"80 

Cans  3  pounds  

Cans,  24  pounds  

a  Oily;  fishy;  cheesy. 

«>Sour. 

oOily;  cheesy. 

d  Turpentine. 

e  Very  cheesy. 


/Cheesy. 
a  Cheesy;  stale. 
A  Very  poor. 
» Salt  mackerel. 
i  Very  fishy. 


fc  Fishy. 
Z  Oily. 

m  old;  stale. 
"Oily;  fishy. 
oNot  clean. 


i>Old;  rancid. 

9  Metallic. 

r  Weedy. 

s  Fishy;  very  poor. 


TABLE  V. — Scores  of  all  butter  made  from  cream  of  lot  No.  4,  with  remarks  as  to  flavor. 


Scored 
July  22, 
1905, 
before 
storing. 

Stored  at 
-10°  F. 

Stored  at 
+10°  F. 

Stored  at 
+32°  F. 

Stored  at 
variable  tem- 
peratures. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

4  A  L,  containing  1.80  per 
cent  salt: 
Tubs  and  cans  

a954 

Tubs,  20  pounds  

93J 
93 
93 

6934 
92 
90 

934 
d914 
9U 

93 
93 

/84 

c89 
91 
088 

91 

88 

84 

Cans,  full,  3  pounds  

89 
86 

e82 
e«2 

Cans,  24  pounds  

4  A  H,  containing  3.60  per 
cent  salt: 
Tubs  and  cans 

A94 

Tubs,  20  pounds 

<92 
914 
91* 

c92| 
92* 
92 

./914 
91 
91 

924 
86 
"»85 

/89 
89 

87 

fc88 
85 
80 

Cans,  full,  3  pounds  

*86 
184 

90 
80 

Cans,  24  pounds  

4  B  L,  containing  1.46  per 
cent  salt: 
Tubs  and  cans  

"97 

Tubs,  20  pounds  

b94 

m 

93 

"934 
92 
92 

934 
d924 
<J92 

93 
93 

92 

o90 
894 
88 

86 
90 

90 

Cans,  full,  3  pounds  

«87 
J>84 

86 

84 

Cans,  24  pounds  

4  B  H,  containing  4.65  per 
cent  salt: 
Tubs  and  cans  

995 

Tubs,  20  pounds  

93 

92* 
92i 

93 
92 

91 

924 
92| 
914 

93 
92 

88 

»»894 
r89 
»-87 

88 
85 
81 

Cans,  full,  3  pounds  

Z8S~ 
*84 

86 
83 

Cans,  2J  pounds  .,  

a  Slightly  flat.  a  Rancid;  old.  m  Fishy. 

6  Very  good.  A  Sweet  but  flat.  n  Very  clean  but  not  pronounced. 

c  Oily,  trace  fishy.  i  Trace  fishy.  o  Old ;  stale. 

d  Metallic.  j  Stale;  trace  fishy.  P  Very  cheesy. 

e  Cheesy.  fc  Very  fishy.  g  Brine  flavor;  butter  flavor  not  pronounced. 

/  Fishy;  oily.  I  Rancid.  r  Fishy,  stale. 


MANUFACTURE    AND    STORAGE    OF    BUTTER. 


15 


TABLE  VI. — Scores  of  all  butter  made  from  cream  of  lot  No.  5,  vrith  remarks  as  to  flavor. 


Scored 
Julv  22, 
1905, 
before 
storing. 

Stored  at 
-10°  F. 

Stored  at 
+10°  F. 

Stored  at 
+32°  F. 

Stored  at 
variable  tem- 
peratures. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

Scored 
Dec.  22, 
1905. 

Scored 
Mar.  22, 
1906. 

5  A  L,  containing  1.60  per 
cent  salt: 
Tubs  and  cans  

"'.'4, 

Tubs  20  pounds        .  .  . 

92 
92 
<*92 

&  93* 
93 
91 

92 
92 

«ni 

931 
rf91 
88 

o90 
c90 
P88 

90 
«88 
80 

Cans  full,  3  pounds  

84 
80 

/85 
/85 

Cans,  2*  pounds  

5  A  H,  containing  2.38  per 
cent  salt: 
Tubs  and  cans  

*94* 

Tubs  20  pounds  

91* 
<*91 
<*90* 

93 
93 
90 

<92 
92 
90 

93 
J90 
87 

c8S 
89* 
84 

91 

*88 
82 

Cans  f  ul  I,  3  pounds  

78 
78 

85 
88 

Cans,  2*  pounds  

5  B  L,  containing  1.32  per 
cent  salt: 
Tubs  and  cans  

197 

Tubs  20  pounds  

93 
"93 

as 

94 

93i 
92. 

93 
"93 

92* 

93 

•".Hi 
91* 

mgi 
80 
86 

90 
90 
90 

Cans  fulC  3  pounds  

86 
80 

80 
78 

Cans,  2*  pounds  

6  B  H,  containing  3.16  per 
cent  salt: 
Tubs  and  cans  

o95i 

Tubs,  20  pounds  

93 
93 
93 

P98 
93* 

90t 

<93 
<*92i 
92 

»2| 

91* 
91* 

C9M 

r89* 
88 

90 
88J 
82 

Cans  full,  3  pounds  

86 
82 

90* 
89* 

Cans  21  pounds  

a  Slightly   cooked:    tallowy; 
shows  age. 
fr  Very  good;  fresh. 
e  Fishy. 
d  Metallic. 
e  Cheesy. 
/  Very  cheesy. 

a  Very  fishy. 
*  Weedy. 
i  Trace  fishy. 
JOily;  fishy. 
fcOily. 
I  Exceptionally  good, 
m  Shows  age. 

n  Trace  metallic. 
o  Cooked  flavor. 
p  Clean  but  flat. 
QTraceflshv;  old;  stale, 
r  Fishy;  me'tallic. 

A  number  of  variations  in  scores  ma}T  be  noted  in  Tables  II,  III,  IV, 
V,  and  VI,  and  in  order  that  these  variations  ma}'  be  studied  with 
greater  ease  other  tables  are  presented. 


16 


BUKEAU    OF    ANIMAL    INDUSTRY. 


EFFECT   OF    SALT. 

The  scores  in  Table  VII  are  from  butter  in  tubs,  there  being  no 
material  difference  between  the  scores  of  butter  in  tubs  and  in  cans,  as 
will  be  shown. 

TABLE  VII. — Scores  of  all  butter  in  tubs,  with  averages  showing  differences  attributed  to 

percentage  of  salt. 


Per  cent 
of  salt. 

Scores. 

Before 

storing. 

Stored  at—  10°  F. 

Stored  at  +10°  F- 

Stored  at  +32°  F. 

Five 
months. 

Eight 
months. 

Five 
months. 

Eight 
months. 

Five 
months. 

Eight 
months. 

1  AL  

1.02 
3.20 
1.10 
2.87 
2.00 
3.16 
1.52 
3.28 
1.78 
4.83 
1.51 
3.72 
1.80 
3.61 
1.46 
4.65 
1.60 
2.38 
1.32 
3.16 

1.64 
3.44 

88 
89 
91 
91 
9H 
89* 
91* 
89 
89 
89 
89 
89 
95* 
94 
97 
95 
94i 
94* 
97 
95* 

91.7 
91.2 

93 
90 
93 
90* 
92* 
91 
91 
89 
92 
88 
92* 
87 
93* 
92 
94 
93 
92 
91* 
93 
93 

92.6 
90.5 

90* 
88 
91* 
87 
89 
89 
88* 
85 
88 
87 
87 
85 
93* 
92* 
93* 
93 
93* 
93 
94 
93 

90.9 
89.9 

92i 
89} 
92 
90 
89 
90 
90* 
87* 
91f 
87* 
92 
86 
93| 
91* 
93* 
92* 
92 
92 
93 
93 

91.70 
90.15 

90 
86 
91J 
87 
89 
88i 
88 
85 
87* 
85 
88 
85 
93 
92* 
93 
93 
93* 
93 
93 
92| 

90.60 
89.00 

90 
85 
89 
88 
91 
89 
88 
86 
91* 
84 
91 
82 
89 
89 
90 
89* 
90 
88 
91 
90* 

90.3 
89.0 

86 
84 
88 
87 
88 
84 
82 
80 
84 
78 
84 
84 
91 
88 
86 
88 
90 
91 
90 
90 

87.8 
85.0 

1  A  H  

1  B  L  

1  B  H  

2  AL  

2  A  H  

2B  L          

2  B  H  

3  AL  

3  A  H  

3B  L                       .   .          .     . 

3B  H            

4  AL      

4  A  H  

4  B  L  

4  B  H  

5AL                              

6  A  H  

5B  L  

5B  H  

Averages  of  lots  1,  2,  3,  4, 
and  5: 
A  L  

A  H  

Difference  

-1.80 

.5 

2.1 

1.0          1.65 

1.60 

3.3 

2.8 

B  L 

1.38 
3.54 

93.1 
91.9 

92.7 
90.5 

90.9 
88.6 

92.20 
89.70 

90.65 
88.55 

89.8 
87.2 

86.0 
85.8 

B  H             .            .     . 

Difference  

-2.16 

1.2 

2.2 

2.3 

2.50 

2.10 

2.6 

.2 

Average  of  both  scorings, 
lots  1,  2,  3,  4,  and  5: 
A  L  

1.64 

91.75 
90.20 

91.15 

89.57 

89.05 
86.00 

A  H  

3  44 

Difference  
BL  .. 

-1.80 



1.55 

1.58 

3.05 

1.38 

91.80 
89.55 

91.42 
89.12 

87.90 
86.50 

BH  

3.54 

Difference  . 

2  16 

2.25 

2.30 

1.40 

In  comparing  the  first  -two  scores  in  the  foregoing  table,  butter 
1  A  L  and  1  A  H,  it  should  be  remembered  that  this  butter  was  from 
the  same  churning,  but  w  th  different  percentages  of  salt,  the  per- 
centage in  1  A  H  being  3.2)  and  in  1  A  L  1.02,  a  difference  of  1.18. 
The  scores  before  storing  were  88  and  89,  one  point  in  favor  of  1 A  H, 
the  butter  with  the  greater  percentage  of  salt.  The  tubs  of  this 
butter  held  at  —10°  F.  scored  after  five  and  eight  months  3  points  and 
2£  points,  respectively,  in  favor  of  the  lightly  salted  butter.  Tubs  of 
the  same  butter  held  at  +10°  F.  after  five  and  eight  months  scored, 


MANUFACTURE    AND    STORAGE    OF    BUTTER.  17 

respectively,  2£  points  and  4  points  in  favor  of  the  light  salting.  The 
same  butter  at  +32°  F.  after  five  and  eight  months  scored,  respect- 
ively, 5  points  and  2  points  in  favor  of  the  light  salting. 

Comparing  scores  of  5  B  L  and  5  B  H,  butter  from  the  same  churn- 
ing containing  1.32  and  3.16  per  cent  of  salt,  respectively,  or  a  differ- 
ence of  1.84  per  cent,  it  will  be  noted  that  the  scores  after  five  months 
were  exactly  the  same  for  butter  at  —10°  and  +10°  F.  After  eight 
months  there  was  a  slight  difference  in  favor  of  light  salting.  Butter 
5  B  H  when  placed  in  storage  scored  the  highest  of  the  butter  with 
heavy  salting,  and  seemed  to  have  been  the  least  affected  by  the  salt. 
Throughout  the  table  it  will  be  noted  that  the  butter  having  the  higher 
score  when  placed  in  storage  shows  the  least  effect  of  heavy  salting. 
This  being  true,  it  seems  that  the  practice  of  attempting  to  cover  up 
undesirable  flavors  in  poor  butter  by  using  a  large  percentage  of  salt, 
if  butter  is  stored,  would  produce  results  in  the  opposite  direction  to 
those  desired. 

The  average  of  all  scores  of  butter  from  unpasteurized  cream  with 
light  salting  compared  with  the  average  of  the  scores  of  the  same 
butter  with  heavy  salting  shows  the  following: 

Difference  in  percentages  of  salt,  1.80.  Differences  in  scores  of 
butter  held  at  —10°  F.  after  five  and  eight  months,  2.1  points  and  1 
point,  respectively,  in  favor  of  light  salting.  Average  of  both  scor- 
ings, 1.55  points  in  favor  of  light  salting. 

The  same  butter  stored  at  +10°  F.  after  five  and  eight  months 
showed,  respectively,  1.55  and  1.60  points  in  favor  of  light  salting. 
Average  of  both  scorings,  1.57  points. 

The  same  butter  stored  at  +32°  F.  after  five  and  eight  months 
showed  3.3  and  2.8  points,  respectively,  in  favor  of  light  salting,  or  an 
average  of  3.05  points. 

The  average  of  scores  of  all  butter  from  pasteurized  cream  with 
light  salting  compared  with  average  scores  of  the  same  butter  with 
heavy  salting  shows  a  difference  in  the  percentage  of  salt  of  2.16. 

Scores  of  butter  at  —10°  F.  after  five  and  eight  months  show  a  dif- 
ference of  2.2  and  2.3  points,  respectively,  in  favor  of  light  salting,  or 
an  average  of  2.25  points. 

The  same  butter  stored  at  +10°  F.  after  five  and  eight  months 
shows  a  difference  of  2.5  and  2.1  points,  respectively,  in  favor  of  light 
salting,  or  an  average  of  2.3  points. 

The  same  butter  stored  at  -f-32°  F.  after  five  and  eight  months 
shows  a  difference  of  2.6  and  0.2  points,  respectively,  in  favor  of  light 
salting,  or  an  average  of  1.40  points. 

The  only  scores  indicating  that  heavy  salting  was  of  any  advan- 
tage were  those  of  the  butter  held  in  cans  eight  months  at  variable 
temperatures. 


18 


BUREAU    OF    ANIMAL    INDUSTRY. 


KEEPING    QUALITIES   OF   BUTTER   IN    FULL    CANS   AND    TUBS. 
TABLE  VIII. — Comparison  of  average  scores  of  butter  in  full  cans  and  tubs. 


Scores. 

Stored  at  -10°  F. 

Stored  at  +10°F. 

Stored  at  +32°  F. 

Five 
months. 

Eight 
months. 

Five 
months. 

Eight 
months. 

Five 
months. 

Eight 
months. 

Averages,  lota  1,  2,  3,  4,  and  5: 
A  I;  in  full  cans                   

92.85 
92.60 

89.2 
90.9 

92.15 
91.70 

89.0 
90.6 

91.0 
90.3 

88.3 
87.8 

A  L  in  tubs       

Difference  in  favor  of  cans  

.26 

-.7 

.45 

-.4 

.7 

.6 

Average  difference  of  both  scorings 

-. 

22 

.025 

.6 

A  H  in  full  cans  

91.0 
90.5 

90.0 
89.9 

91.20 
90.15 

86.6 
89.0 

89.1 
87.0 

87.1 
85.0 

A  H  in  tubs  

Difference  in  favor  of  cans  .  . 

.5 

.1 

1.05 

-2.4 

2.1 

2.1 

. 

3 

69 

2.1 

B  L  in  full  cans                        

92.4 
92.7 

90.4 
90.9 

91.9 
92.2 

89.30 
90.65 

89.9 
89.8 

89.0 
86.0 

B  L  in  tubs  

Difference  in  favor  of  cans  

-.3 

-.5 

-.3 

-i.a5 

.1 

3.0 

Average  difference  of  both  scorings 

- 

4 

82 

1.65 

B  H  in  full  cans  

90.95 
90.50 

89.1 
88.6 

90.4 
89.7 

88.30 
88.55 

88.2 
87.2 

86.9 
86.8 

B  H  in  tubs 

Difference  in  favor  of  cans 

.45 

.5 

.7 

-.25 

1.00 

1.1 

.47 

.22 

1.05 

Comparing  the  figures  in  the  foregoing  table,  the  average  scores  of 
tubs  and  full  cans  of  A  L  (pasteurized  cream,  lightly  salted)  butter,  it 
will  be  seen  that  the  butter  of  five  months  at  —10°,  +10°,  and  +32°  F. 
scored,  respectively,  0.25,  0.45,  and  0.7  point  in  favor  of  cans.  After 
eight  months,  at  —10°  and  +10°  F.,  scores  show  0.7  and  0.4  point, 
respectively,  in  favor  of  tubs,  while  at  +32°  F.  scores  show  0.5  point 
in  favor  of  cans.  The  average  of  both  scorings  shows  for  butter  held 
at  —10°  F.  0.22  point  in  favor  of  tubs,  and  for  butter  at  +10°  and 
+32°  F.,  0.025  and  0.6  point,  respectively,  in  favor  of  cans. 

Comparing  the  average  scores  from  A  H  (unpasteurized  cream, 
heavily  salted)  butter,  after  five  months  at  -10°,  +10°,  and  +32°  F., 
the  scores  show  0.5, 1.05,  and  2.1  points  in  favor  of  cans.  After  eight 
months  at  +10°  F.  the  scores  show  2.4  points  in  favor  of  tubs,  and  at 
—10°  and  +32°  F.  1  and  2.1  points,  respectively,  in  favor  of  cans; 
averages  of  both  scorings  showing  at  —10°  and  +32°  F.  3  and  2.1 
points,  respectively,  in  favor  of  cans,  and  at  +10°  F.  0.69  point  in 
favor  of  tubs. 

With  B  L  (pasteurized  cream,  lightly  salted)  butter  all  scores  at 
-10°  and  +10°  F.  were  slightly  in  favor  of  tubs,  while  at  +32°  F. 
butter  in  cans  received  an  average  scores  trifle  higher  than  that  of  the 
butter  in  tubs. 

Comparing  the  average  scores  of  B  H  (pasteurized  cream,  lightly 


MANUFACTURE    AND    STORAGE    OP    BUTTER. 


19 


salted)  butter,  all  average  scores,  excepting  those  of  butter  held  eight 
months  at  +10°  F.,  were  in  favor  of  cans. 

Comparing  all  scores  of  butter  in  tubs  with  all  scores  of  butter  in 
cans  at  — 10°  and  +10°  F.,  no  material  difference  is  noted.  At  32°  F. 
there  is  a  very  slight  difference  in  favor  of  cans. 

EFFECT   OF   AIR   IN   CANS. 
TABLE  IX. — Comparison  of  average  scores  of  butter  in  full  cans  and  in  partly  full  cans. 


Scores. 

Stored  at  —  10°  F. 

Stored  at  +  10°  F. 

Stored  at  +  32°  F. 

Stored  at  variable 
temperatures. 

Five 
months. 

Eight 
months. 

Five 

months. 

Eight 
months. 

Five 
months. 

Eight 
months. 

Five 
months. 

Eight 
months. 

Averages,  lots  1,2,3,4.  and  5: 
A  L  in  full  cuiis.  ........ 

92.85 
90.80 

89.2 
87.0 

92.15 
90.80 

89.0 

84.4 

91.0 
89.1 

88.3 
83.4 

86.4 
82.4 

83.8 
83.8 

A  L  in  cans  partly  full, 
2J  pounds  ......... 

Difference  in  favor  of 

fill!  culls  ............ 

2.06 

2.2 

1.35 

4.6 

1.9 

4.9 

4.0 

.0 

Average  difference  of 
both  scorings  

2.12 

2.97 

3.4 

2.0 

A  H  in  full  cans  

91.0 
88.6 

90.0 
85.4 

91.2 
88.3 

86.6 
82.4 

89.1 
84.6 

87.1 
80.8 

85.0 
81.2 

86.  0 
81.6 

A  H  in  cans  partly  full, 
'21  pounds  

Difference  in  favor  of 
full  cans  

2.4 

4.6 

2.9 

4.2 

4.5 

6.3 

3.8 

5.4 

Average  difference  of 
both  scorings  

2.9 

3.55 

5.4 

; 

6 

B  L  in  full  cans  

92.4 
91.2 

90.4 
87.0 

91.9 
90.7 

89.3 
86.7 

89.9 
87.4 

gg 
87.4 

85.8 
82.4 

83.4 

82.2 

B  L  in  can  spartly  full, 
•J  ;  pounds  

Difference  in  favor  of 
full  cans  

1.2 

3.4 

1.2 

2.6 

2.5 

1.6 

8.4 

1.2 

Average  difference  of 
both  scorings........ 

2.3 

1.9 

2.05 

2. 

3 

B  H  in  full  cans  

90.96 
89.20 

89.1 
86.8 

90.4 
89.1 

88.3 
85.  » 

88.2 
85.8 

86.9 
83.1 

85.2 
81.0 

86.7 
82.9 

B  H  in  cans  partly  full, 
24  pounds  

Difference  in  favor  of 
full  cans  

1.75 

2.8 

1.3 

2.8 

2.4 

3.8 

4.2 

3.8 

Average  difference  of 
both  scorings.  

2.27 

2.06 

3.1 

4.0 

Comparing  the  average  scores  of  butter  in  full  cans  and  in  partially 
full  cans  it  will  be  noted  that  there  were  differences  of  1  to  5  points 
in  favor  of  the  full  cans.  It  does  not  seem  necessary  to  take  up  these 
differences  in  detail.  This  deterioration  was  without  doubt  due  to  air 
in  the  partially  full  cans.  Since  in  packing  butter  in  cans  there  is  no 
necessity  for  having  the  cans  only  partially  full,  neither  is  this  econom- 
ical, the  writer  does  not  hesitate  to  state  that  whore  the  sealing  is  done 
at  atmospheric  pressure  the  cans  should  bo  entirely  filled,  leaving  as 
little  air  space  as  possible.  This  principle  may  be  applied  to  packing 
butter  in  other  packages.  The  butter  should  bo  packed  solidly,  leaving 


20 


BUREAU    OF    ANIMAL    INDUSTRY. 


as  few  air  spaces  as  possible.  Air  having  a  deteriorating  effect  on  the 
keeping  of  storage  butter,  it  would  be  expected  that  butter  stored  in 
small  open  packages,  as  pound  prints,  would  not  keep  so  well  as  but- 
ter in  large  packages.  This  is  a  belief  that  has  already  bsen  accepted 
by  many. 

EFFECT   OF   STORAGE    TEMPERATURES. 

TABLE  X. — Scores  of  butter  stored  at  —10°  F.  compared  u*ith  those  of  butter  stored  at  -{-10° 
F.,  +82°  F.,  and  at  variable  temperatures. 


Average  scores. 

AL 
butter. 

AH 

butter. 

BL 

butter. 

BH 

butter. 

Average 
difference. 

Butter  in  tubs: 
—  10°  F  

91.75 
91.15 

90.20 
89.57 

91.80 
91.42 

89.55 
89.12 

+10°  F                                                     

Difference  in  favor  of  —10°  F  

.60 

.63 

.38 

.43 

.51 

—  10°F  

91.75 
89.05 

90.20 
86.00 

91.80 
87.90 

89.55 
86.50 

+32°  F  

Difference  in  favor  of  —10°  F  

2.70 

4.20 

3.90 

3.05 

3.46 

Butter  in  full  cans: 
10°  F           

91.02 
85.10 

90.50 
85.50 

91.40 
84.60 

90.02 
85.95 

Variable  

Difference  in  favor  of  —10°  F           

5.92 

5.00 

6.80 

4.07 

5.45 

Table  X  was  prepared  from  average  scores  which  have  been  given 
in  previous  tables.  The  difference  in  quality  of  all  butter  held  in 
tubs  at  —10°  and  +10°  F.,  as  shown  by  average  scores,  was  0.51 
point  in  favor  of  the  butter  held  at  a  temperature  of  —10°  F.  The 
difference  in  quality  of  all  butter  held  in  tubs  at  —10°  and  +32°  F. 
was,  as  shown  by  average  scores,  3.46  points  in  favor  of  the  butter 
held  at  —10°  F.  The  difference  in  the  quality  of  the  butter  in  full 
cans  held  at  —10°  F.  and  at  variable  temperatures  was,  as  shown  by 
average  scores,  5.45  points  in  favor  of  the  butter  held  at  —10°  F. 

KEEPING   QUALITIES   AFTER   REMOVAL    FROM    STORAGE. 

Results  thus  far  given  practically  show  only  the  changes  which  took 
place  while  the  butter  was  in  storage,  the  butter  being  out  of  storage 
only  long  enough  to  thaw  before  scoring.  Another  matter  of  as  great 
importance  as  the  keeping  qualities  of  butter  when  in  storage  is  the 
keeping  qualities  of  butter  after  its  removal  from  storage.  The  but- 
ter should  be  in  good  condition  when  it  reaches  the  consumer,  and 
remain  good  a  reasonable  length  of  time.  One  week  would  certainly 
be  the  minimum,  and  in  many  cases  the  time  would  be  much  longer. 
The  butter  scored  December  21  and  22,  1905,  could  not  be  scored  a 
second  time  without  considerable  inconvenience.  The  butter  scored 
March  22  and  23, 1906,  was  allowed  to  remain  out  of  cold  storage,  and 
the  butter  in  tubs  was  again  scored  April  2.  The  butter  was  scored 
at  that  time  by  Professor  McKay  alone,  as  Mr.  Kieffer  could  not  be 
present.  These  scores  are  given  in  Table  XI. 


MANUFACTURE    AND    STORAGE    OF   BUTTER. 


21 


TABLE  XI. — Showing  deterioration  of  storage  butter  after  removal 'from  storage. 


Batter  in  tube. 

Before 
storing. 

Stored  at  -10°  F. 

Stored  at  +10°  F. 

Stored  at  +32°  F. 

Scored 
Mar.  22, 
1906. 

Scored 
Apr.  2, 
1906. 

Scored 
Mar.  22, 
1906. 

Scored 
Apr.  2, 
1906. 

Scored 
Mar.  22, 
1906. 

Scored 
Apr.  2, 
1906. 

1  AL... 

88 
89 
91 
91 
911 
891 
911 
89 
89 
89 
89 
89 
951 
94 
97 
95 
941 
941 
97 
951 

95.37 
89.70 
5.67 

901 
88 
911 
87 
89 
89 
881 
85 
88 
87 
87 
85 
931 
921 
931 
93 
9S1 
93 
94 
93 

93.25 
87.96 
6.29 

75 
73 
76 
73 
76 
77 
74 
76 
81 
76 
75 
75 
921 
901 
93 
92 
92 
91 
931 
921 

92.12 
75.33 
16.79 

90 
86 
91i 
87 
89 
881 
88 
85 
871 
85 
88 
85 
93 
921 
93 
93 
931 
93 
93 
92| 

92.97 
87.51 
6.46 

74 
72 
74 
72 
75 
76 
73 
75 
79 
76 
74 
76 
901 
90 
901 
91 
91 
90 
921 
91 

90.81 
74.58 
16.23 

86 
84 
88 
87 
88 
84 
82 
80 
84 
78 
84 
84 
91 
88 
86 
88 
90 
91 
90 
90 

94,25 
84.08 
5.17 

Very  bad. 
Very  bad. 
Very  bad. 
Very  bad. 
Verv  bad. 
Very  bad. 
Very  bad. 
Very  bad. 
Very  bad. 
Very  bad. 
Very  bad. 
Very  bad. 
80 
80 
82 
84 
80 
H 
83 
85 

1  A  H  

1BL  

1BH          

2  A  Li 

2  A  II  

2BL           

2B  I'  

3  A  1,            

3  A  H  

3BL  

3BH     

4AL  

4AH  

4BL         

4BH  

6  A  L  

5AH     

5BL  

5B  H  

Average  of  above  scores  of  batter 
from  lots  4  and  5  

Average  of  above  scores  of  butter 
from  lots  1,  2,  and  3  

Average  difference  in  favor  of  but- 
ter from  lots  4  and  6  

In  Table  XI,  besides  the  scores  of  April  2,  the  scores  of  March  22 
and  23  and  those  before  storing  are  given.  By  studying  carefully  the 
scores  of  April  2  differences  will  be  found  which  may  be  attributed  to 
salt  and  temperature.  These  differences  in  the  butter  held  at  —10°  and 
+10°  F.  are  about  the  same  or  perhaps  greater  than  have  been  noted 
in  previous  tables.  There  are  other  differences  so  much  greater  that 
those  attributed  to  salt  and  temperature  seem  of  minor  importance. 

Looking  at  the  scores  of  April  2,  1906,  it  is  noted  that  ajl  scores  of 
butter  from  the  first  three  lots  of  cream  are  very  low,  while  those  of 
the  butter  from  lots  4  and  5  are  only  about  1  point  lower  than  the 
scores  of  the  same  butter  ten  daj's  previously.  To  determine  more 
readily  the  difference  in  scores  between  the  butter  made  from  the  first 
three  lots  of  cream  and  that  from  the  last  two  lots  two  averages  have 
been  made.  These  show  that  the  average  score  of  a^l  butter  from  lots 
4  and  5  when  first  scored  was  95.37,  while  the  average  score  of  all 
butter  from  lots  1,  2,  and  3  was  H7,  being  5.67  points  lower.  The 
average  score  of  all  butter  from  lots  4  and  5,  after  being  in  storage 
at  —10°  F.  eight  months,  was  93.25.  After  the  butter  had  l>cen  out  of 
storage  ten  days  the  average  score  was  92.12,  only  1.13  points  lower. 
The  average  score  of  all  butter  from  lots  1,  2,  and  3,  after  being  in 
storage  at  —10°  F.  eight  months,  was  87.96.  After  the  butter  had 
been  out  of  storage  ten  days  the  average  wore  was  75.33.  or  12.63 
points  lower,  showing  that  the  deterioration  of  the  butter  from  lots 
1,  2,  and  3  was  more  than  ten  times  as  great  as  that  from  lots  4  and  5. 
The  rate  of  deterioration  of  butter  held  at  +10°  F.  was  practically  the 


22  BUBEAU  OF  ANIMAL  INDUSTRY. 

same  as  has  just  been  noted  for  the  butter  held  at  —10°  F.     The  dete- 
rioration of  all  butter  held  at  +32°  F.  was  very  marked. 

In  endeavoring  to  account  for  these  differences  in  keeping  quality, 
which  have  divided  the  butter  into  two  classes,  the  first  question  prob- 
ably would  be,  How  and  from  what  kind  of  cream  was  each  class  of 
butter  made?  For  this  information  we  may  refer  to  Table  I.  As  has 
previously  been  noted,  cream  of  lots  1,  2,  and  3  was  sour  when  received, 
showing  acidities  of  0.560,  0.575,  and  0.558  per  cent,  respectively,  or 
between  31  and  32  c.  c. ,  Mann's  test.  The  cream  in  lots  4  and  5  was 
of  good  quality  and  perfectly  sweet.  The  acid  development  in  lots  1, 
2,  and  3  from  the  time  received  until  churned  was  very  little,  owing 
to  the  cream  being  practically  ripe  when  received.  With  lots  4  and  5 
the  percentage  of  acid  developed  was  not  high.  In  fact,  this  cream  at 
the  time  of  churning  had  lower  percentages  of  acid  than  had  lots  1,  2, 
and  3  when  received.  Other  than  these  points  just  mentioned  there 
was  practically  no  difference  in  the  making  of  the  butter.  The  butter 
from  lots  1,  2,  and  3  was  held  about  ten  days  longer  before  being 
placed  in  storage  than  was  butter  from  lots  4  and  5 ;  however,  it  being 
held  at  +32°  F.,  the  writer  is  of  the  opinion  that  this  length  of  time 
would  not  make  any  material  difference.  There  is  without  doubt  a 
direct  relation  between  the  differences  in  the  cream  as  shown  in  Table  I 
and  the  differences  in  the  keeping  qualities  of  the  butter  after  removal 
from  storage,  as  shown  in  Table  XI. 

SUMMARY. 

The  results  thus  far  obtained  in  this  investigation  may  be  summa- 
rized as  follows: 

(1)  Butter  containing  low  percentages  of  salt  kept  better  than  did 
butter  of  the  same  lot  containing  higher  percentages  of  salt. 

(2)  Butter  in  full  cans  and  tubs  at  —10°  and  +10°  F.  scored  about 
the  same.     At  +32°  F.  there  was  a  slight  difference  in  favor  of  cans. 

(3)  Butter  in  full  cans  kept  much  better  than  did  butter  in  cans  only 
partially  full,  the  deterioration  doubtless  being  due  to  the  presence  of 
air  in  the  partially  full  cans. 

(4)  Butter  held  at  —10°  F.  kept  best,  both  when  in  storage  and 
after  removal  from  storage. 

(5)  Butter  made  from  cream  received  at  the  creamery  sweet  and  in 
good  condition  kept  well  while  stored  at  —10°  and  +10°  F. ;  also  after 
removal  from  storage,  giving  results  wholly  satisfactory. 

(6)  Butter  made  from  cream  received  at  the  creamery  sour  and  in 
fair  condition  kept  well  while  in  storage  at  —10°  and  +10°  F.,  but 
deteriorated  rapidly  after  removal  from  storage,  giving,  on  the  whole, 
results  which  were  very  unsatisfactory. 


REMARKS  ON  THE  SCORING  OF  THE  BUTTER. 

By  G.  L.  MCKAY. 

It  was  the  writer's  privilege  to  officiate  as  judge  in  conjunction  with 
Mr.  P.  H.  Kieffer,  assistant  dairy  commissioner  of  Iowa.  The  judges 
had  no  intimation  in  any  of  the  scorings  as  to  how  the  different  lots 
were  made.  The  work  was  all  outlined  by  Mr.  Gray  and  the  records 
were  kept  in  his  possession  until  all  scorings  were  completed,  so  that 
there  was  nothing  to  influence  the  judges  one  way  or  the  other.  When 
the  scoring  was  completed  it  was  found  that  the  butter  made  from 
cream  received  sour  scored  higher  on  the  second  scoring  than  the  first. 
This  was  undoubtedly  due  to  many  of  the  odors  not  being  so  apparent 
when  the  butter  was  cold  or  chilled.  It  has  been  asserted  by  some 
butter  merchants  in  the  past  that  butter  made  from  real  sour  cream 
comes  out  of  storage  better  than  that  made  from  mildly  acid  cream. 
This  impression  is  undoubtedly  due  to  the  undesirable  odors  not  being 
manifest  when  the  butter  was  chilled  or  held  in  storage  for  some  time. 
On  the  final  scoring,  however,  after  this  butter  had  stood  at  a  high 
temperature  for  some  days  the  butter  made  from  sour  cream  went  off 
flavor  very  rapidly,  as  indicated  by  the  scores. 

Another  noticeable  feature,  both  in  the  tubs  and  in  the  hermetically 
sealed  cans,  was  that  the  fishy  flavor  was  quite  pronounced  in  those  lots 
made  from  old  cream  where  a  high  percentage  of  salt  had  been  used. 
The  high  percentage  of  salt  seemed  to  bring  out  latent  odors  and 
make  them  more  pronounced. 

At  the  second  and  third  scorings  it  was  found  that  the  different  lots 
of  butter  kept  at  high  temperatures  did  not  have  so  decided  a  fishy 
flavor  as  the  butter  held  at  lower  temperatures,  as  other  flavors  had  now 
developed  which  covered  up  the  fishy  flavors.  The  high  salting  did 
not  impart  a  fishy  flavor  to  the  butter  made  from  cream  received  sweet, 
so  it  would  seem  to  the  writer  that  the  odors  are  in  the  butter,  and  the 
salt  simply  makes  them  more  pronounced. 

It  was  noticed  with  regard  to  the  hermetically  sealed  cans  that  in 
the  case  of  those  only  partly  filled,  thus  having  an  air  space,  the  butter 
scored  much  lower  than  in  the  full  cans.  Mr.  Gray  had  so  varied  the 
amount  of  butter  in  these  cans  that  different-sized  air  spaces  were  left. 
In  some  instances  where  the  amount  of  butter  in  the  can  was  the  smallest 
and  the  butter  was  somewhat  loose,  thus  permitting  the  air  to  come  in 
contact  with  a  great  portion  of  it .  the  quality  was  much  inferior  to 
that  of  butter  tightly  packed. 

23 


24 


BUREAU    OF    ANIMAL    INDUSTRY. 


The  lightly  salted  butter  held  at  -10°  F.  seemed  to  be  almost  as  fresh 
at  the  second  scoring  as  new  or  freshly  made  butter. 

The  fourth  scoring  was  made  twelve  days  after  the  butter  had  been 
taken  out  of  storage  and  had  been  for  ten  of  these  days  kept  in  an  ordi- 
nary room  at  a  temperature  of  about  60°  K  At  this  point  all  the 
butter  made  from  cream  received  sour  had  deteriorated  so  much  that 
it  was  practically  packing  stock,  while  that  made  from  cream  received 
sweet,  salted  lightly,  and  kept  at  a  low  temperature  up  to  the  time  of 
leaving  the  storage  room,  scored  nearly  as  high  at  the  third  scoring. 

The  lightly  salted  butter  held  at  the  higher  temperatures,  had  a  ten- 
dency to  develop  what  is  known  as  a  cheese  flavor.  In  lots  held  at 
+  32°  F.  and  above,  the  cheese  flavor  seemed  to  give  way  to  a  turpentine 
or  paint  flavor  at  the  third  scoring.  The  butter  held  at  —10°  F. ,  both 
in  high  and  low  saltings,  was  more  free  from  foreign  odors  than  that 
held  at  +10°  F. 

It  seems  to  the  writer,  from  his  work  in  scoring  the  butter  and  after 
examining  the  records  kept  by  Mr.  Gray,  that  light  salting  and  low 
temperatures  gave  much  the  best  results  for  storage  butter. 

O 


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[Concluded  from  page  2  of  cover.] 

COXTKOL    AM)    ERADICATION    OK    (oNT.U.Iols    I>I>KAs] 

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/n.</H'i-f.>r.i  in  charge. 


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VETKRIXARY    IXSI'EXTORK  ,u>- 


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